Seared Fish With Creamed Kale and Leeks Recipe (2024)

The flavors of this dish where very well paired. That leek cream sauce tied everything together. To cut down on dishes I started by blanching the kale in the same large skillet I made the sauce and seared the salmon. That creamed kale is going into the rotation.

This was yummy! I made it with coconut cream and bit extra mustard and it was still good: even my husband that dislikes coconut liked it as the mustard hides it. Nice dairy free even! I didn’t have a buillion cube so let some stock boil down a bit while I was doing the other ingredients: will be a new go to

This is a great recipe. Very tasty! I followed another reviewer's advice (thanks, Brenda!) and skipped the blanching of the kale and the straining of the sauce and just cooked my kale directly in the cream with all of the leek and garlic goodness still in. Used 1/2 tsp dried thyme because we were out of fresh. It turned out great and much less mess, clean-up, and effort. This will be in heavy rotation in our house!

Delicious and versatile, but overly complicated. Made twice now, with different greens each time. Blanching the kale and straining the leeks and thyme out of the cream are both unnecessary steps, just use remove the thyme leaves from stems, and toss the fresh greens directly into the hot cream and leek sauce to cook. Streamlining the recipe this way and cooking the protein simultaneously gets this on the table in 30 minutes.

Used spinach because I didn’t have Kale, Scallions-green onions because I didn’t have leeks. Didn’t strain sauce because I took leaves off of thyme sprigs and thinly sliced scallions.

Hopefully people making this know that leeks are usually sandy and need good washing even more than kale. It was delicious

The kale and rice were great! I split the leek solids between the rice and kale, with most of the liquid going to the kale - would definitely make these sides again. The preparation of the fish was... remarkably boring. I used salmon, and thought that pretty much any other prep/recipe would have been better. Grilling, roasting (5 spice recipe, or brown sugar/mustard glaze), even pan frying in butter with another thyme spring would have been an improvement.

We made this with Hake, superb! Recommend cooking the couscous in chicken broth.

I haven’t read any of the notes yet so I don’t know if others have said this - but this recipe says midweek meal. Luckily it’s Sunday. This recipe has used 4 different pans/skillets, 2 covers, multiple strainers and sieves. It’s delicious, the sauce in the kale is superb, I love using the leeks in the rice. But it took me forever. It better be good!

The flavors are so great! I skipped the fish and also didn't separate the cream from the leeks - just threw the blanched Kale in with them, and added cubed firm tofu at the end. Will be making on repeat!

Delicious!! Inane amount of dishes!! Took over an hour. I made with couscous. The leek cream sauce with the couscous was stellar. The kale and cream sauce was even better with the Dijon and chicken concentrate. I do recommend… I also warn you of the clean up.

This was great! Made almost as written. I used turnip greens instead of kale, and added a spoonful of Calabrian chile paste- my husband and I like a little kick. As several comments suggested, I didn't bother blanching the greens, but I did strain the leeks out of the cream sauce to mix with wild rice blend. Also had my husband grill the salmon to avoid the mild hassle of pan searing. Will definitely make again, and try different fish/greens/grain combos!

Used lacinto kale instead of curly, cooked right in the unstrained cream sauce as noted by others. Didn’t have leeks so used spring onions; didn’t have a bouillon cube so used a few splashes of coconut aminos. Used sockeye salmon for the fish. Very good & quick recipe, will make again!

I am entering the second hour of trying to cook this dish! I think it will be delish but be warned of the deceptive time estimate, other novice chefs

Why would one discard leeks and garlic? It's wasteful. More importantly, they feed the gut microbiome, not to mention enhance flavour and texture. Maybe in a haute cuisine setting but not in my kitchen.

Loved it! I used icelandic cod instead of salmon/arctic char, and next time would maybe use halibut if it's available.

Love love love this. Absolutely delicious. Agree with other notes to not bother blanching kale, simply add it with the cream and don’t bother with any straining!

Love this recipe. The saved leeks were great in the rice so its worth the extra step of staining them out of the cream sauce. I'm making it again this weekend for friends.

This was the BEST KALE we've ever had, no restaurant compares.Mostly followed the recipe. Only used coconut creme, dino kale, skipped the stock concentrate as I didn't have any. Quinoa instead of rice.We had left over chicken for the protein.Followed all the steps. This turned out so delicious!Easily could see this with spinach too, and will try buckwheat kasha next time instead of rice, quinoa was great though. Those strained leeks will elevate anything!

Very bland cafeteria food. I also don't understand flipping fish in this way, strange 'recipe'.

This was delicious, I more or less followed the ingredient amounts, probably a more leeks and garlic and used Latino kale. Added some grated nutmeg to the creamed kale before serving. There were no left overs, definitely a keeper.

Super tasty dish, but the preparation was overly complicated. It was too much kale in relation to the other ingredients, I had to add some cream to cover all the kale. Before I tried it, I said “this is too much trouble.” But once I ate it, I thought “maybe I can just simplify the prep.” Next time I won’t strain and I’ll start with half the kale. I did this over quinoa (for Passover) which worked well, but I could also see ir over rice.